zesty monkfish with zingy zangy mint greens

fish prep

ingredients:

1. 2 tsp salt
2. zest of 1 lemon
3. juice of 1 lemon
4. 1/2 sprig of fresh rosemary
5. 200g monkfish filet
6. 1tbsp olive oil

directions:

1. grate the zest of 1 lemon into a pestle and mortar. remove the leaves of the rosemary from ½ a sprig and add along with the salt to the lemon zest. smash the three ingredients together in the pestle and mortar.
2. dice the monkfish,  rub the smashed ingredients into the diced monkfish
3. juice 1 lemon, and pour over the prepped monkfish,  place in the fridge for 1 hour.

dressing

ingredients:

1. 25g mint leaves
2. 1 tsp Dijon mustard
3. zest of ½ lemon
4. juice of 3 lemons
5. 150ml olive oil
6. 1 clove of garlic
7. 1 tsp honey
8. salt and pepper to taste

directions:

1. pre heat the oven 220*c
2. place all the dressing ingredients into a blender and blitz for 30 seconds. set a side.
3. remove fish from the fridge, pat the fish dry with a kitchen towel.

vegetables

ingredients:

1. 5 asparagus spears
2. 50g broccoli
3. hand full of rocket
4. 35g petits pois
5. 35g edamame shelled soybeans
6. 2 spring onions
7. 40g sugar snaps

directions:

1. steam the broccoli, asparagus, sugar snaps, petits pois and edamame beans for 3 minutes.
2. slice the spring onion on the diagonal. 
3. over a high heat seal the monkfish with a splash of olive oil in a frying pan for 2 minutes. place on a baking tray and roast in the oven for 8 minutes.
4. drain the vegetables
5. to serve layer the rocket, steamed greens, spring onions and monkfish. drizzle over the dressing to taste.
6. enjoy